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Crispiest buttermilk fried chicken burgers

One buttermilk fried chicken burger

Crispiest buttermilk fried chicken burgers

Name: Crispiest buttermilk fried chicken burgers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 250ml buttermilk; 50ml pickle brine; 2 tbsp all purpose seasoning; 2 tbsp onion granules; 1 egg beaten; 2 garlic cloves peeled and left whole; 6 skinless, boneless chicken thighs; 75g rice flour; 225g plain flour; vegetable oil for deep-frying; 6 seeded brioche buns toasted; ½ iceberg lettuce shredded; pickles sliced; mayonnaise; chilli jam or sriracha (optional)

Helena Busiakiewicz

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

plus at least 1 hr marinating

A star rating of 4.7 out of 5.14 ratingsRate

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Marinate chicken in buttermilk to tenderise it, then use rice flour to create a super-crunchy coating for these crowd-pleasing fried chicken burgers

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Ingredients

Nutrition

Units:

MetricUS

250ml buttermilk
50ml pickle brine
2 tbsp all purpose seasoning
2 tbsp onion granules
1 egg

beaten
2 garlic cloves

peeled and left whole
6 skinless, boneless chicken thighs
75g rice flour
225g plain flour
vegetable oil

for deep-frying

To serve

6 seeded brioche buns

toasted
½ iceberg lettuce

shredded
pickles

sliced
mayonnaise
chilli jam

or sriracha (optional)

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Nutrition: Per serving

kcal522
fat17g
saturates4g
carbs61g
sugars6g
fibre4g
protein28g
salt1.4g

Method

step 1

Put the buttermilk, pickle brine, 1 tbsp all purpose seasoning, 1 tbsp onion granules, the egg and garlic in a large bowl. Season well with salt and black pepper, and whisk to combine. Lower the chicken into the marinade, making sure it is well coated. Cover and chill for 1-2 hrs, or overnight.
step 2

Mix the rice flour, plain flour and remaining all purpose seasoning and onion granules together in a large bowl, and season with salt and black pepper. Pour in 4 tbsp of the chicken marinade and mix – this helps create crispy bits. Using tongs, pick up a chicken thigh, shaking off the excess marinade, then dunk into the flour mixture and give it another good shake to get rid of the excess. It should be well coated and shaggy-looking. Put on a plate or tray lined with baking parchment, and repeat with the rest of the ingredients.
step 3

Heat the oil in a deep, wide pan (ensuring it is no more than a third full) to 180C, or until a cube of bread dropped in browns in 30 seconds. Gently lower the coated chicken into the oil. Cook for 5-6 mins, turning halfway, until cooked through. Don’t be tempted to move it too much, as the batter can fall off if disturbed too early.
step 4

Drain on a wire rack, season with a little salt, then assemble the burger in brioche buns with lettuce, pickles and your choice of condiments – we like mayonnaise and chilli jam or sriracha for a spicy hit.

Recipe from Good Food magazine, May 2025

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A star rating of 4.7 out of 5.14 ratings

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